Shakshuka Recipe

Heat pan and brown meat

Heat 2 tbs olive oil in a large heavy skillet or sauté pan over medium-high heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add peppers and garlic

Add the diced red bell pepper and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Brown ground beef

Add the ground beef (or lamb) to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a little for flavor.

Season meat

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices into the meat.

Add tomatoes and simmer

Reduce heat to medium. Add 800 g crushed tomatoes, 2 tbs tomato paste, and 120 ml water or broth to the meat mixture. Stir to combine, scraping any browned bits from the bottom of the pan.

Adjust seasoning and simmer

Add 1/2 tsp sugar if using, and 1/4 tsp red pepper flakes if you want heat. Bring the mixture to a gentle simmer, then reduce heat to low and cook, uncovered, stirring occasionally, until the sauce thickens slightly, about 12–15 minutes. Taste and adjust salt and pepper as needed.

Make wells and add eggs

Using the back of a spoon, make 6 shallow wells evenly spaced in the tomato-meat mixture. Crack one egg into each well, keeping the yolk intact. Season each egg lightly with a pinch of salt and pepper.

Cook eggs to preference

Cover the skillet and cook over low heat until egg whites are set and yolks reach desired doneness: about 6–8 minutes for runny yolks, 9–12 minutes for more set yolks. Alternatively, place the skillet under a preheated broiler for 2–4 minutes to set tops—watch closely to avoid overcooking.

Finish and garnish

Once eggs are cooked, drizzle 1 tbs additional olive oil over the dish. Sprinkle the chopped parsley and cilantro evenly over the shakshuka. If using, scatter the crumbled feta on top. Serve with lemon wedges and crusty bread for dipping.